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Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish. Arròs a banda. A humble preparation typical of the Valencian coast with rice, fish, and garlic. Embotits. Cured sausages. Sobrassada. A typically Majorcan meat-product ...
a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of León: meat is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat
Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao. [ 1 ] Some of the most well-known main ingredients include ham ( jamón ) from Teruel , olive oil from Empeltre and Arbequina olives, sweet varieties of onion , and unusual vegetables such as borage and cardoon .
Similarly, to Asturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews. [1] Empanadas galegas Galician bread Xamón asado. The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia.
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Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis.
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